Mongolian Chicken

Introduction

When I first made Mongolian Chicken, I was unsure how my family would react to this new dish. To my delight, it quickly became a beloved favorite! The perfect balance of sweet, savory, and umami flavors captivated everyone at the table. The crispy chicken paired with a luscious sauce and fresh scallions created a delightful experience that had my kids asking for seconds. Since then, it has found a permanent spot in our weekly dinner rotation, and I can’t wait to share the recipe with you!

Ingredients

For the Chicken:

• 1 lb chicken thighs (thinly sliced)
• 2 tablespoons oil (for frying)
• 1 tablespoon Chinese cooking wine (Shao-xing wine)
• 1/2 teaspoon baking soda
• 2 tablespoons cornstarch (for coating)

For the Stir Fry:

• 4 scallions (white and green parts, sliced)
• 3 cloves garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 2-3 dried Chinese chilies (optional, adjust to taste)
• 1 teaspoon sesame oil
• 1 tablespoon oil (for frying)

For the Sauce:

• 1/2 cup chicken stock
• 3 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon cornstarch (mixed with 2 tablespoons water to form a slurry)

Instructions

1. Marinate the Chicken

In a bowl, combine the thinly sliced chicken thighs, Chinese cooking wine, and baking soda. Mix well and let the chicken marinate for about 10-15 minutes to tenderize. After marinating, coat the chicken evenly with cornstarch for a crispy exterior when fried.

2. Fry the Chicken

Heat 2 tablespoons of oil in a pan or wok over high heat. Once the oil is hot, add the coated chicken in a single layer and fry until golden brown and crispy on both sides, about 3-4 minutes per side. Remove the chicken from the pan and set aside on a paper towel to drain excess oil.

3. Prepare the Stir Fry

In the same pan, add 1 tablespoon of oil and heat over medium-high heat. Add the minced garlic, ginger, dried chilies, and the white parts of the scallions. Stir-fry for 1-2 minutes until fragrant.

4. Make the Sauce

Pour in the chicken stock, brown sugar, soy sauce, and dark soy sauce. Stir everything together and let the sauce simmer for 2-3 minutes. Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and becomes glossy.

5. Combine

Return the fried chicken to the pan and toss to coat the chicken in the sauce. Add the green parts of the scallions and stir-fry for another minute.

6. Serve

Garnish with extra sliced green onions or sesame seeds if desired. Serve hot over steamed rice or noodles.

Nutrition Facts

• Servings: 4
• Calories per serving: Approximately 350

Preparation Time

• Total Time: 30 minutes
• Prep Time: 10 minutes
• Cook Time: 20 minutes

How to Serve

• Serve over steamed rice or noodles.
• Garnish with sliced green onions and sesame seeds.
• Pair with a side of stir-fried vegetables.
• Offer extra soy sauce or chili sauce on the side for those who enjoy a little heat.
• Enjoy with a light salad for a complete meal.

Additional Tips

1. Choose the Right Chicken: Chicken thighs offer more juiciness compared to breasts, but you can substitute if you prefer leaner meat.
2. Adjust the Heat: For a milder dish, omit or reduce the dried chilies based on your preference.
3. Wine Alternatives: If you don’t have Shao-xing wine, mirin or dry sherry can work as substitutes.
4. Make It Gluten-Free: Use gluten-free soy sauce to adapt this recipe for a gluten-free diet.
5. Meal Prep: Prepare the chicken and sauce in advance to save time on busy weeknights.

Recipe Variations

• Vegetarian Option: Substitute the chicken with tofu or seitan for a delicious vegetarian version.
• Add More Veggies: Include bell peppers, broccoli, or snap peas for added nutrition and flavor.
• Pineapple Twist: Add pineapple chunks for a sweet and tangy flavor that complements the dish perfectly.

Serving Suggestions

• Serve with a side of steamed dumplings or egg rolls.
• Pair with a refreshing cucumber salad to balance the flavors.
• Enjoy leftovers as a filling for wraps or in a grain bowl.

Freezing and Storage

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze the cooked Mongolian Chicken for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Reheat on the stovetop over medium heat, adding a splash of chicken stock if needed to keep it moist.

FAQ Section

1. Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but thighs tend to be juicier and more flavorful.

2. Is it necessary to use baking soda in the marinade?

Baking soda helps to tenderize the chicken, resulting in a softer texture.

3. What can I use instead of Chinese cooking wine?

Mirin or dry sherry can be good substitutes if you don’t have Chinese cooking wine.

4. How spicy is this dish?

The spiciness can be adjusted by using fewer or no dried chilies.

5. Can I make this dish ahead of time?

Yes, you can prepare the chicken and sauce in advance and combine them just before serving.

6. What sides go well with Mongolian Chicken?

Steamed rice, stir-fried vegetables, or a light salad are great sides.

7. Can I use fresh chilies instead of dried?

Yes, fresh chilies can be used if you prefer; adjust the amount to taste.

8. How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.

9. Can I freeze Mongolian Chicken?

Yes, it freezes well for up to 3 months. Thaw before reheating.

10. How can I make it gluten-free?

Use gluten-free soy sauce and check that all other ingredients are gluten-free.

Conclusion

Mongolian Chicken is not only a simple and quick dish to prepare, but it also brings a delightful blend of flavors that can brighten any dinner table. With its crispy chicken, vibrant sauce, and aromatic vegetables, it’s a recipe that is sure to become a staple in your kitchen, just as it has in mine. So gather your ingredients, follow these steps, and prepare for a delicious meal that your family will love! Enjoy!

Print